The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-05-12
Nnmsehnld.
DELICIOUS

DELICIOUS POPOvERs.
Take one cup of milk, n egg, one
cup of -four, a little salt; bake in hot
oven in cups Eat with butter, or a
hot sauce if you prefer.
sTEwED KIDNEYS.
Soak in cold water half an hour.
Skin them and stew slowly in just
enough cold water to cover them.
When done thicken the gravy with
-four; add salt and pepper, then dish.
Kidneys should be used at once; they
do not keep we'll.
DELICIOUS BREAKFAST.
Fry several slices of salt pork to a
crisp brown. Then take five or six
large potatoes, pare and slice them,
drop them in the hot pork gravy, turn
them on both sides to brown, pour over
them three well-beaten eggs. Stir the
whole gently to equalize the portions
of egg. Then eat and be happy.
BAKED ONIONS.
Peel large onions, and boil one hour
in plenty of water, slightly sailed. But
ter a shallow dish or a deep plate, and
arrange the onions in it. Sprinkle
with pepper and salt, put a teaspoon
full of butter in the centre of each
onion, and cover lightly with crumbs.
Bake slowly one hour. Serve with
cream sauce.
VANJTJES-
Beat two eggs light; pinch of salt,
teaspoonful of havoring, add enough
-four to make a stiff dough, roll thin
on a sheet of brown paper cut in
squares about two inches wide by
three in length. Fry quickly in hot
lard-they are scarcely in before they
must be taken out or turned-sprin-
kle with powdered sugar.
COLI MEAT.
A good way to serve cold meat is
to chop it fine, and add to it a bunch
Of finely chopped celery, and one table
spoonful of homemade mustard, one
tablespoonful of melted butter, one
teaspoonful of salt, half a teaspoonful
of pepper, two hard boiled eggs,
rubbed fine with a spoon, and lastly
add half a cup of good vinegar.
COLI MEAT PUDDING.
Rub half a pound of beef-dripping
into l ID pounds Of flour, with a little
salt. Moisten the paste with water and
roll it out half an inch thick. Mince
any kind of cold meat; season it and
add a few spoonfuls of gravy. Spread
the minced meat on the paste and roll
it up. Tie it up in a cloth buttered
and Toured and boil for an hour and a
half. OK.
PLAIN FRUIT CAKE.
For a plain but palatable fruit cake
take n cupfull of sugar, one half
cupfull of molasses, one cupfull Of but.
termilk or sour milk,2 ID cupfuls of
flour, n cupful Of chopped ~raisins,
a half-cupful of currants, two table.
spoonfuls of butter, a teaspoonful OF
soda in the milk or flour, and half a
teaspoonful each of cloves, cinnamon
and nutmeg. This will bake in about
forty minutes in a moderate oven.
QUICK SPONGE CAKE.
Take four eggs (yolks and whites
separately, one cupful~ pulverized sugar,
one cupfuf of flour and pinch of salt.
Beat the yolks of the eggs with the
sugar; add the whites, and beat in the
flour and the salt very lightly, and
only just enough to mix it through,
for longer beating makes it tough.
Bake it in one loaf in a moderate oven,
keeping the heat steady. This is the
most quickly and easily made of all
sponge cake.
GROUND RICE PUDDING.
One quart of of milk, five tablespoon
fuls of ground rice, four Of sugar, one
teaspoonful of salt, six eggs, half a
cupful Of butter. Put the milk in
the double boiler, reserving half
a cupfull. Mix the rice and cold milk
together, and stir into the milk in the
boiler when this is hot. Stir. constan-